If you like easy breakfasts and your eggs with a little bit of spice, you need to try making your eggs with fresh chili (aka chilli) peppers! These chili scrambled eggs are simple, soft, delicious, and can be made with any chilies you can find.
Scrambled eggs are simple, but the truth is I can't let you go walking around your kitchen without this basic breakfast staple in your back pocket! Because a truly creamy, soft scramble can become such a memorable breakfast, and with a little heat from fresh chili peppers? OMG. This simple scramble becomes the perfect toast topper or breakfast taco/wrap filler.
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Ingredients
- Eggs - The star of the recipe!
- Fresh chilies - Or maybe the fresh chilies are the star of this recipe? You'll need to make it and tell me with you think. The fresh chilies add delicious spice. You can use any kind of chili pepper - we have fresno chilies at our local grocery store, so I usually go for those.
- Fine salt - Necessary flavor enhancement.
- Pepper - I love adding a little pepper to eggs, even if it's not the star flavor.
- Extra virgin olive oil or butter - For flavor and to keep your scrambled from burning or sticking to the pan.
- Half and half - Whole milk or cream work as well. Whichever you have on hand will do. Just a splash will add creaminess to any scramble!
Substitutions & Variations
These scrambled eggs are pretty simple, so there's not a lot to substitute, but I've listed some suggestions listed below. As for variations with eggs, there are many options! Cheeses, veggies, sauces... see below for some inspiration and let your savory creative heart guide you.
- Dairy free - Sub out the half and half/milk for your dairy free milk of choice. Unflavored and unsweetened will work best.
- Chili Crunch (or chili crisp) - You know those condiments that change your life? That's this! You NEED this! I've seen it sold as chili crunch or chili crisp, and it's essentially dried minced garlic and red pepper flakes in olive oil. It adds a delightful spicy crunch to any food, and we are truly obsessed at our house right now. If you want to double down on your chilli scrambled eggs... plop some of this right on top.
- Cheese - Obviously adding cheese to this is going to be DELISH. I recommend feta, especially if you're planning on some chili crisp. Cheddar would be my next choice.
- Breakfast tacos or wraps - Tuck this soft scramble right into your favorite tortilla (corn for tacos or flour/whole wheat for wraps).
- Top toast - Fresh sourdough if you can buy it near you, otherwise your favorite nourishing bread. You could even top this avocado toast with everything bagel seasoning for a complete nourishing breakfast!
- Breakfast bowl - Start with your chili scramble and add grains, greens, veggies, avocado, roasted sweet potatoes, feta... whatever your heart desires.
- Add veggies - Of course, scrambling in a few extra veggies tastes delicious and adds nutritional value. I love using onions, bells peppers, mushrooms, spinach, or kale.
Instructions
Step 1: Heat a small or medium sized sauté pan over low heat. Add a butter or olive oil and allow it to heat up slightly over the low heat.
Step 2: Add finely diced chili pepper pieces to the sauté pan and allow them to cook slightly over low heat.
Step 3: Meanwhile, whisk eggs vigorously in a bowl until whipped and frothy. Add splash of half & half (or cream or whole milk), salt, and pepper. Whisk again.
Step 4: Pour eggs into pan (the heat should be low, so eggs won't immediately starting sizzling/solidifying). Allow the eggs to sit for 15-20 seconds, then run a spatula round the edge of the pan, scraping any slightly solidified eggs.
Step 5: Continue to do this while eggs slowly solidify (it'll almost seem custard-y).
Step 6: While eggs still look slightly undercooked/custard-y, turn the stove off and remove them from heat. Scramble a bit while they finish cooking in residual pan heat, then transfer to another plate, toast, or tortilla so they don't get overcooked.
These eggs are delicious on their own, but you know we're never turning down a carbohydrate companion. Favorites are sourdough toast, corn tortilla, or whole grain wrap (obsessed with the wraps from Angelic Bakehouse). If you eat them on their own, a side of this honey lime mint watermelon and berry fruit salad would be delish!
Success Tip: Make sure to really whip those eggs for at least a full minute until frothy to get a nice, fluffy scramble.
Top Tip for the Creamiest Scrambled Eggs
For the softest, creamiest scramble, low heat is THE way to do it! Cooking the eggs this way ensures they don't cook too fast, which dries the eggs out. It requires a little more patience, but only a few extra minutes and I promise it is worth it!
FAQ
It's both! 'Chilli' is the spelling commonly used in British English, whereas 'chili' is the common spelling in American English. Additionally, 'chili' is name for a type of thick stew in the U.S., but for the purposes of this recipe, I'm referring to scrambled eggs with chili peppers.
Fresh chili peppers can be found in pretty much any grocery store. If you're looking for different kinds you may not be able to find in your local store, you can usually find some unique ones at a local Latin American grocery store.
Whatever you can find and your tolerance for spice are both factors to consider. Check out this guide to chilies by heat level for some inspiration.
Because scrambled eggs can become overcooked easily when reheated, I recommend eating these fresh whenever possible. BUT, if you do have leftovers you want to store for later, place them in an airtight container in the fridge for up to four days. When you reheat them, try just 10-15 seconds in the microwave and more as needed to avoid overheating.
📖 Recipe
Chili Scrambled Eggs
- Total Time: 7 minutes
- Yield: 2 servings 1x
Description
Chili scrambled eggs (also called 'chilli') are a delicious and easy breakfast with a little bit of spice! Perfect for topping toast, tortillas, or breakfast bowls.
Ingredients
- 1-2 teaspoons extra virgin olive oil (or butter)
- 3 eggs
- Small splash half & half or milk
- 1 chili pepper, finely diced with some seeds removed
- ⅛ teaspoon each salt and pepper
Instructions
- Heat pan. Heat a small or medium sauté pan over low heat, and add olive oil or butter.
- Whisk eggs. Meanwhile, crack eggs into a bowl and whisk vigorously for a couple minutes, until frothy. Add salt, pepper, and a splash of milk or half & half, and whisk again to incorporate. Set eggs aside.
- Sauté chilies. Add the diced chili peppers to the pan and lightly sauté for about a minute over low heat, just to start breaking them down.
- Scramble eggs. If needed, add a little extra oil or butter to the pan and make sure your heat is on low. Pour in the eggs and allow them to set for 10-15 seconds. Because of the low heat, they won't immediately start cooking or sizzling -- that's good. Start to scrape a rubber (or other soft) spatula along the side of the pan every few seconds as the eggs slowly start to harden. This will break up the eggs and "scramble" them. Once eggs are almost done but still slightly liquid on top, remove the pan from heat. Let them sit, gently folding with the spatula if needed, until eggs are just fully cooked. Immediately transfer eggs to a plate, toast, or tortilla to avoid overcooking. Taste and add more salt or pepper if needed!
Notes
- Chilies and spice level: Remember, the more seeds from your chili peppers, the spicier it'll be! Remove the seeds (or most of them) to keep it at a milder spice level.
- Cheese. If you're adding cheese, I recommend folding it in when the eggs are almost set. The heat from the eggs and the pan will melt it into creamy deliciousness. Goat cheese is one of my favorite cheeses to add to scrambled eggs!
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: South American
Nutrition
- Serving Size: ½ recipe
- Calories: 161
- Sugar: 1.8 g
- Sodium: 115.8 mg
- Fat: 12 g
- Saturated Fat: 3.1 g
- Carbohydrates: 3.2 g
- Fiber: 0.3 g
- Protein: 10 g
- Cholesterol: 279.4 mg
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